据《果树学报》2013年第3期《绿色木霉菌发酵液对杧果采后炭疽病抑制及活性氧代谢的影响》(作者刘淑宇等)报道,试验研究了绿色木霉菌发酵液对杧果果实采后炭疽病抑制及活性氧代谢的影响。以广州产“紫花杧”果实为材料,经绿色木霉菌发酵液处理,33℃室温贮藏,测定杧果果实腐烂指数、过氧化氢酶、超氧化物歧化酶活性,以及过氧化氢、超氧阴离子、还原型谷 According to “Fruit Tree Journal” 2013 the third period “Trichoderma viride fermentation broth on post-harvest anthracnose inhibition and reactive oxygen metabolism,” (the author Liu Shu-yu, etc.) reported that the green Trichoderma fermentation broth of mango fruit Effect of postharvest anthracnose inhibition and active oxygen metabolism. The fruits of Guangzhou “purple flower” were taken as materials and treated with Trichoderma viride fermentation broth and stored at 33 ℃ at room temperature. The decay index, catalase, superoxide dismutase activity, Superoxide anion, Reduced Valley